Peel then dice potatoes.

Submerge potatoes in a pot of water. Put the lid on, bring it to boil then reduce heat to simmer.

The potatoes are ready when soft and easy to pierce them through.

Drain the water then let them cool a bit allowing the rest of the water evaporate.

Meanwhile, the potatoes are cooking and cooling, prep the greens. Chop the cabbage or kale and the chives or green onion if used. Kale looks better on pictures but while it's a personal preference, cabbage tastes better.

Cook or even better steam the greens until they collapse, about 5 minutes for kale. Cabbage needs some more time.

Mash the potatoes then mix in salt, sour cream and / or butter.

Mix in the cooked / steamed cabbage or kale, chives or green onion.